Pie crust advice, please?!
Pie crust advice, please?
some recipes called for hot water and some ice cold water. what difference would they make?
do you use room temp. fat or chilled fat?
1 month ago
and do you use egg or not?
Answers:
1 month ago
and do you use egg or not?
Source(s):
Culinary school grad, former pastry chef
check out Rose Levy Beranbaums The Pie Bible
use cold water and handle it as little as possible
korkie
Follow your particular recipe, but the conventional wisdom for pie crust is to chill EVERYTHING. Make sure your butter or shortening is cold, and use ice water. Some people even use a marble cutting board and rolling pin so they can chill them too.
I use a recipe that calls for oil, not solid shortening, so the water can be room temp in mine.
I have always used ice water to make pie crust, and it turns out well. You start with room tempurature fat when blending it with the flour and salt. Then, when you add the ice water, it chills the fat in the mixture, and as it bakes, the fat melts, and the result is a flaky, tender pastry.
buy the frozen pie crusts. they taste just as good and are somuch easier
i use room temperature shortening.. and ice water.. you want the ice water to make the shortening cold while you mix it .. you want the shortening to melt in the oven and cook with the flour creating the crust..... handle as little as possible or you will have tough crust.. i cut my shortening in with 2 butter knives than cut in the water
I use ice water and lard. My crusts are always flaky and delicious.